A very simple recipe to make in minutes to serve Kheer lovers. We used to travel to a specific place where this Coconut Kheer was made deliciously to have as a special drink, to treat our friends often. Coconut Kheer takes away the place of Tea and Cofee!!! This inspired me to learn the recipe from them and share it in my blog. Let us see the recipe on delicious Coconut Kheer. Navarathri special
Coconut grated-one cup
Coconut grated -1 tablespoon, to garnish finally to have the fresh bite of coconut.
Jaggery powdered-1 cup
Cardamom powder-1/4 tsp
Cashew and dry grapes 1 tablespoon
Rice flour-2 teaspoon.
Grind one cup of coconut with a cup of water, thick milk 1 cup, First milk.
Add another cup of water on the same coconut to extract the Second milk.
The third cup of water to get diluted milk.
totally three cups of coconut milk individually.
Dilute rice flour in the third diluted milk without any lumps.
Bring it to boil, once boiled add the second milk and grated jaggery powder, stir it to get dissolved completely.
Finally, add the first milk, roasted cashew, grated coconut, dry grapes and cardamom powder.
Milagu vadai is made out of Urad dal and pepper to deep fry in oil, this will be crispy and yummy with any combination of the main meal or can be consumed as snacks with tea or coffee. This can be stored in an airtight container for a week time. This Vada is served as nievedyam for Anjaneyar on his auspicious birthday, as he loved the divine taste of this vada devotes make this as a Garlandfor him to get his blessings.
Drain the water completely from soaked urad dal. let it stay on the colander for 3 to 5 minutes.
Now, add Urad dal, Peppercorns, asafoetida, and salt to a mixer jar, grind to a coarse batter.
4. Transfer to a bowl, add cumin seeds chopped curry leaves if preferred.rice flour and hot oil one tablespoon which helps us to have crispy vada.
5. Mix well by beating it to have a smooth batter. Wet your hand, take a lemon sized batter to place it on a Butter paper close it with another oil spread butter paper or polythene cover press gently by your hand as thin patties make a hole in the middle.
6. Heat oil in a pan wet your hand and remove vada from the paper, drop it gently to the hot oil fry both the sides till it turns golden yellow drain the oil and collect to the tray. Crispy Milagu vada is ready to serve.
Do not soak urad dal for a long time.
Do drain the water completely to have the coarse grind of batter, do not make a smooth paste.
The snack has a different version to impress children and snack lovers, in that category we have Butter sticks as an innovative recipe. What is special in this snack!!! even though it has the site of Murukku it is unconventionally made to sticks which melt in the mouth with the fresh aromatic cumin bite. This will tempt children to enjoy a snack box favorite by its finger-like crispy fries.
What can be made special for this festival/Tea time snack?
Varieties of Savouries and sweet recipes are found on browsing,
Which will be more easy to prepare with minimum time, less effort and delicious lip-smacking snack?
Here is an idea of your choice, Butter Murukku in only four steps of effort. Mix all the ingredients, stuff the dough in the press of your desired shape. Fry it in the hot oil, your favorite snack is ready in a few minutes of effort. Enjoy this with your family.
Ingredients to prepare:
Rice flour-1 cup (150 gram)
Gram flour – 1 1/2 tablespoon
Fried channa dal flour-1 1/2 table spoon (grind roasted channa dal in a mixer)
Butter-1 table spoon
Chilli powder 1/2 Tsp
Oil 150 ml to fry
1. Take a perfect measurement of all the above-given ingredients to a flat bowl, mix well.
2. Add water gradually and mix it to a thick dough.
3. Fill in the Murukku press with the dough, make it into the desired shape of murukku (3 or 4) on the plate. I have used the star-shaped plate.
4. Heat oil in a thick bottom pan, once the oil gets heated, drop the Murukku gently into the hot oil and fry till golden yellow or until the sizzling sound reduces.
Varieties of 9 wonderful and easy Vinayagar Chathurthi Neivedhyam recipe links are provided below, click blue link for more detailed recipes.
Name of this dish based on the flower Erukkam poo in Tamil, commonly known as Crown flower loved by Lord Ganesha. Kozhukkattai as eivedhyam, prepared in the shape of Erukkam poo, his desired flower. Tastes great with both sweet and spicy fillings.
Vinayagar Chadhurthi, with the unique recipe prepared in Pillayar Patti – Modhagam. We believe that Lord Ganesha likes Modhagam, so we call him as Modhagappiriyar in Tamil, means who loves Modhagam. This is the reason behind we prepare various types of Kozhukkattai and show our devotion towards Ganesha. This the unique type of Modhagam prepared in Pillayar Patti during this Chathurthi. Freshly prepared with soaked raw rice and moong dal.
Kozhukattai is nothing but a rice dumpling, made by steaming freshly ground rice into balls, it can be made as both sweet and salt version. As we know any steamed food is extremely good for health. Here is the salt version.This will be soft and tasty with Kanagambara chutney.
Healthiest Innovation in our traditional recipe. Kozhukkattai is traditionally made with rice flour as base and filling prepared in various combinations, including spicy and sweet. Here, I thought to prepare something healthier to consume and without any artificial sweet or sweets like sugar and jaggery. Dates are naturally sweet in taste and the crunchy nuts added are very healthy. This wonderful combination of nuts and dates, filled in rice pod is heavenly in taste. Exclusively prepared for this Ganesh Chathurthi, recipe from Chettinad cookbook.
Red rice is usually eaten unhulled or partially hulled and has a red husk, rather than the more common brown. Red rice has a nutty flavor. Compared to polished rice, it has a higher nutritional value of rice eaten with the germ intact.
Kozhukkattai made out of healthy red rice will be soft and melts in our mouth. We call it as, “Pidi” Kozhukkattai because we catch to hold the mixture to get its shape. Delicious red rice kozhukkattai can be served with Red chili or Tomato chutney.
Glad to note that we have achieved 350 posts in our blog – http://www.chettinadcookbook.org. To celebrate both Ganesh Chaturthi and our achievement we have a treat with the unique recipe Rava Kozhukkattai. easy to prepare in a few minutes of effort. Rava has the quality of easiest and fast cooking ingredient in all to choose. Rice can be replaced by Rava to make Kozhukkattai.
This can be made with Rice flour, Wheat flour, Ragi flour etc. Here I preferred to do with Ragi flour because of its high nutritional value, the same recipe can be followed for all type of flour, cooking time may vary.
Soft and Creamy kozhukkattai made out of red rice :
Can be cooked in boiling water and season it with mustard seeds, urad dal and curry leaves.
Sivaparisi/Red rice flour makes this sweet pal kozhukkattai more delicious.Normally pal kozhukkattai is prepared with white rice flour, mini balls cooked in milk and added jaggery or sugar,here we use red rice flour for its health benefits and natural sweetness present in the rice enhances the taste.This also equally delectable and soft.
Elai adai is kerala special dish. It has wonderful aroma cooked in banana leaves, this is steam cooked variety. Healthy, soft and delicious sweet liked by all. This sweet is specially made during vinayagar chathurthi as prasadham to lord Ganesha.Fillings can be sweet or spicy according to your preference.
Banana leaves are also excellent for cook, as it allows the steam to penetrate the food inside or on top of it. You can use banana leaf to line a steamer, or to wrap your food and then steam it.
Glad to note that we have achieved 350 posts in our blog – http://www.Chettinadcookbook.org . To celebrate both Ganesh Chaturthi and our achievement we have a treat with the unique recipe Rava Kozhukkattai. easy to prepare in few minutes of effort. Rava has the quality of easiest and fast cooking ingredient in all to choose. Rice can be replaced by Rava to make Kozhukkattai.
Fine Rava / Sooji -1 cup
Milk -1 cup
Cardamom powder-1/4 tsp
Grated coconut-1/4 cup
Jaggery grated- 3/4 cup
Heat pan with Ghee golden roast broken Cashews, collect and keep it aside.
In the same pan fry Sooji / Rava for 2 to 3 minutes in medium flame.
Melt jaggery by sprinkling some water, once done strain it to remove unwanted particles.
In another pan boil milk, while it starts boiling temperature, add roasted Rava and stir constantly.
When it becomes thick, add melted jaggery, grated coconut, and cardamom powder, mix well. Switch off the flame and allow it to cool. Add ghee if you prefer more.
Make it into small lemon sized balls, place cashews on making every ball and steam cook it for 10 minutes.